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Title: Raspberry Chocolate Crescents
Categories: Dessert Cookie
Yield: 4 Servings
| 1/2 | c | Unsalted butter softened |
| 3 | oz | Cream cheese softened |
| 2 | tb | Confectioner's sugar |
| 1/4 | ts | Vanilla |
| 1 | c | Plus 3 tb flour |
| 1/8 | ts | Salt |
| 1/4 | c | Raspberry preserves |
| 1/3 | c | Chocolate chips |
| Additional confectioner's | ||
| Sugar |
Cream butter, cream cheese and sugar together. Combine flour and salt and stir into creamed mixture. Turn dough out onto a lightly floured surface and knead twice. Flatten dough to 3/4 inch thick onto plastic wrap. Seal and refrigerate for 2 hours Roll the dough to 1/8 thick on a lightly floured wax paper. Cut into 3 inch circles. Put ts of preserves and 5 chocolate chips on each circle. Fold each cookie in half pressing the edges to seal. Place the cookies on a lightly greased cookie sheet crimping the edges with a fork. Refrigerate for 15 minutes and preheat the oven to 325. Press together scraps and refrigerate 30 minutes before rolling and filling. Bake cookies for 22 minutes. Cool for 2 minutes on sheet and then transfer to a rack. When cookies have cooled dredge in confectioners sugar.
Makes about 20 cookies. From Old farmers almanac cookie lovers calendar 1997
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